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Making Vanilla Extract at Home

I know, right? This is a baker’s worst nightmare, and a total disaster. {sigh}

Guess this means a trip to the booze store across the street tomorrow morning is in order. I’ll head over the second they open just like the booze hounds.

(I shouldn’t joke. Have you ever talked to anyone who works at a liquor store? Their stories are all achingly depressing, and they hate serving those so desperate for their fix because there will be a line up before the store opens every day, regardless of the time of year or economy, and the customers are fairly belligerent and unpleasant to deal with if their drink of choice isn’t in stock.)

But, since I don’t drink, my pilgrimage will be for the purpose of picking up a small bottle of vodka for the express purpose of pouring it into a jar over the vanilla beans I have so it can ferment over two months and turn into a jar of lovely vanilla extract. This method is all the rage with the bakers online. Just do a quick Google search for ‘homemade vanilla extract’ to see what I mean. And since I’m sensitive to all the other gunk manufactures may put into their commercial vanilla extracts, this is my safety plan.

If you’re into making your extracts or even your own booze, check out my Pinterest Füd: Extracts & Boozeboard:

I should have planned this better. I will have to rely on almond extract for all my baking needs for the foreseeable future. I guess things could be worse. I could be suck using that stuff from Costco that burns the back of my throat and makes me all dry heave-y. That would be what I call dire. Yikes.